What did everyone cook today?
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zbigjeff
A little surf and turf last night. Added some asparagus from garden also!RON PARRISH oh my that makes me hungry.
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Reverse seared Tomahawk ribeye steak, homemade potato salad and warm rolls with honey cinnamon compound butter
Also showing off my new steak knives. -
RafterW absolutely delicious.
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Chicken fajita tacos loaded with fresh cilantro from my garden.
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Dave in AZ said in What did everyone cook today?:
cdavis I would love to see a picture of some of your asparagus, I just learned here this month you could grow it well at home, thx!
This is my asparagus bed. Started with 8 roots 4 years ago. Sorry the kids had already picked it before I got home from work. Had it for supper with some fried chicken and mashed potatoes.
cdavis Nothing like “fresh” from the garden. Hurray for you.
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I cooked the last of the NY strip that I dry aged for 60 days, cooked in the sous vide at 129°, then 1 minutes on each side on the 700° grill. We did a taste test to see which we liked more. The Uncle Chris’ won, the cowboy crust is missing some onion and garlic to it.
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I cooked the last of the NY strip that I dry aged for 60 days, cooked in the sous vide at 129°, then 1 minutes on each side on the 700° grill. We did a taste test to see which we liked more. The Uncle Chris’ won, the cowboy crust is missing some onion and garlic to it.
HerbcoFood Looks great, have you done 60 days before? How was it in comparison to other beef you aged?
Give a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
HerbcoFood Looks great, have you done 60 days before? How was it in comparison to other beef you aged?
glen It was my first time using those umai dry aging bags, it was my first time also dry aging meat. It was a noticeable difference in texture and how tender the meat became. From when I bagged it to when it was done. My wife didn’t know it was a choice strip I did until I told her. She thought it was a prime and didn’t think it was worth it until I told her. I have two more of the dry aging bags, I just need to buy a whole damn strip.
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I cooked the last of the NY strip that I dry aged for 60 days, cooked in the sous vide at 129°, then 1 minutes on each side on the 700° grill. We did a taste test to see which we liked more. The Uncle Chris’ won, the cowboy crust is missing some onion and garlic to it.
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HerbcoFood those steaks are cooked to perfection
gus4416 Sous vide is perfection every time.
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gus4416 Sous vide is perfection every time.
HerbcoFood yes, but that final sear is a piece of art. Nice work.
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I cooked the last of the NY strip that I dry aged for 60 days, cooked in the sous vide at 129°, then 1 minutes on each side on the 700° grill. We did a taste test to see which we liked more. The Uncle Chris’ won, the cowboy crust is missing some onion and garlic to it.
HerbcoFood Loving that a number of people here scrutinize their food prep/cook selections with proper testing. Someone on here actually caught onto that thought by saying: “You guys actually post your misses”. That statement is a testament that people on here are all about final product. Yay!!!
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I cooked the last of the NY strip that I dry aged for 60 days, cooked in the sous vide at 129°, then 1 minutes on each side on the 700° grill. We did a taste test to see which we liked more. The Uncle Chris’ won, the cowboy crust is missing some onion and garlic to it.
HerbcoFood very nice!
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mrobisr looks delicious
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I cooked the last of the NY strip that I dry aged for 60 days, cooked in the sous vide at 129°, then 1 minutes on each side on the 700° grill. We did a taste test to see which we liked more. The Uncle Chris’ won, the cowboy crust is missing some onion and garlic to it.
HerbcoFood those are beautiful
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I cooked the last of the NY strip that I dry aged for 60 days, cooked in the sous vide at 129°, then 1 minutes on each side on the 700° grill. We did a taste test to see which we liked more. The Uncle Chris’ won, the cowboy crust is missing some onion and garlic to it.
HerbcoFood Wow those steaks looks delicious.
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I cooked the last of the NY strip that I dry aged for 60 days, cooked in the sous vide at 129°, then 1 minutes on each side on the 700° grill. We did a taste test to see which we liked more. The Uncle Chris’ won, the cowboy crust is missing some onion and garlic to it.
HerbcoFood mmmm those look great! I’m going to pull a porterhouse from the freezer now after seeing those pics! I normally just grill, but will try your SV temps instead, thx!
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